Ingredients

Method

Preheat the oven to 200C/180C Fan/Gas 6. Grease 8 ramekins with the oil, then line with baking paper.

Scatter the pistachios on a baking tray and toast in the oven for 5 mins. Allow to cool, then put in a processor. Pulse to roughly chop, reserve 1tbsp, then blend the rest for 30 secs or until smooth and clumping together. Divide between the ramekins, then press down to form the cheesecake bases.

Soak the gelatine in cold water for 5 mins. Squeeze out the excess liquid then heat gently in a pan until melted.

Destone and roughly chop 3 of the nectarines, then blend until smooth. Add the soft cheese, honey and gelatine and blend until combined.

Pour the mixture onto the pistachio bases. Cover with clingfilm and leave to set in the fridge for at least 4 hrs or preferably overnight.

To serve, turn the cheesecakes out of the ramekins and carefully remove the baking paper. Thinly slice the remaining nectarine and arrange on top of the cheesecakes. Sprinkle with the reserved chopped pistachios and drizzle with the extra honey.